MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Biryani Cooked Over Fire
 Categories: Poultry, Vegetables, Dairy, Herbs, Chilies
      Yield: 6 servings
 
    1/2 c  Carrot; grated
    1/2 c  Fried onions
  1 1/2 c  Double-thick plain yoghurt
      3 ts Coarse salt
      3 ts Cumin seeds; toasted
    1/4 ts Fresh turmeric; grated
      5 ts Red masala; heaping
      2 ts Paprika
      4    Cinnamon sticks
    1/4 c  Lemon juice
      2    Star anise
      6    Green cardamom pods
      3    Whole long green chilies
      3 ts White vinegar
      2 kg Chicken (4-1/2 lb)
      5 md Potatoes; peeled; halved
    600 g  Basmati rice (21 oz)
    1/2 c  Preboiled masoor (brown
           - lentil dhal)
      1 pn Saffron
      3 ts Ghee
      2 c  Plain double-thick yoghurt
     30 g  Fresh coriander (1 oz)
        pn Salt
      1    Long green chile
    1/4 ts Cumin
           Fried onion; to garnish

MMMMM----------------------------DHAI---------------------------------
      2 c  Double think yoghurt
           Salt
     15 g  Fresh coriander (1/2 oz)
      1    Green chile
      1 ts Cumin
 
  Blend the carrots, fried onions, and yoghurt until smooth. Mix with
  the salt and spices.
  
  Divide the chicken into 8 pieces. Mix the spice mixture with the
  chicken and potatoes and marinate for 12-24 hours.
  
  Parboil the rice.
  
  Generously oil a heavy-based cast-iron pot with your hand to
  prevent the chicken from sticking. Sprinkle 1/4 cup of the masoor,
  then layer the marinated chicken and potatoes to cover the bottom
  of the pot. Reserve the excess marinade.
  
  Add three-quarters of the rice and the remaining 1/4 cup boiled
  masoor to the excess marinade and mix well, coating all the rice.
  Layer this over the chicken in the pot.
  
  Place the remaining rice on top of the masala rice so that you only
  see white rice. Sprinkle a large handful of fried onion over the
  rice.
  
  Mix the saffron with 1/2 cup boiling water. Pour over the contents
  of the pot in a circular motion. Add the ghee in the same manner.
  
  Cover the pot with its lid and seal with foil. If you're cooking
  over a fire, use a flour-and-water solution to make a dough and
  seal the edges of the pot.
  
  Cook over a high heat for 15 minutes, then reduce the heat to
  medium-low and cook for 45 minutes.
  
  Make the dhai by blending the ingredients together until smooth.
  
  Remove the biryani from the heat and serve with the dhai.
  
  COOK'S NOTE: Biryani is also served with fried poppadoms and
  kachumber salad (fresh chopped tomatoes, cucumbers, onions, lemon
  juice, and sometimes chilies).
  
  Published in Woolworth's Taste Magazine
  
  Recipe by Mohammed Adam
  
  RECIPE FROM: https://taste.co.za
  
  Uncle Dirty Dave's Archives
 
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